Plant based deliciousness at its best. Rich with spices and full of taste.
Gently fry the brown mustard seeds in the oil in a large heavy stock pot. When they start to pop add the other spices and fry until fragrant. Pour in the coconut cream and stir. Then add the vegetables and vegetable stock concentrate and water or just vegetable stock. Then add the lentils and the brown sugar. Give everything a big stir and bring to the boil. Put the lid on the pot and turn the heat down to a simmer. Simmer everything (stirring from time to time) until the vegetables are soft and the lentils are tender. Serve with your choice of yoghurt.